CN103948055A - Chestnut pork and making method thereof - Google Patents
Chestnut pork and making method thereof Download PDFInfo
- Publication number
- CN103948055A CN103948055A CN201410212701.1A CN201410212701A CN103948055A CN 103948055 A CN103948055 A CN 103948055A CN 201410212701 A CN201410212701 A CN 201410212701A CN 103948055 A CN103948055 A CN 103948055A
- Authority
- CN
- China
- Prior art keywords
- pork
- chinese chestnut
- parts
- cooling
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
The invention discloses chestnut pork and a making method of the chestnut pork. According to the chestnut pork disclosed by the invention, pig streaky pork and fresh chestnuts are taken as main raw materials, crystal sugar, yellow rice wine, soy sauce, spices and the like are taken as auxiliary materials, so that the nutritional value is very rich, the fresh chestnuts further have unique flavor, the taste of the product is moderate in sweet and glutinous taste, the taste is further thick, delicious, soft and moist, the deficiencies in the prior art are overcome and many selection varieties are provided for pork dishes of people. The product disclosed by the invention is suitable for industrial production and suitable for all ages and has broad market; the shelf life is long, and thus preservation of the product is facilitated; the product is also convenient to take and carry and is a family healthy table dish advocated by city people.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Braised Pork with Chestnuts and preparation method thereof.
Background technology
Along with the quickening of modern life rhythm, the continuous pursuit of people to quality of life and health diet, more and more needs balanced in nutritionly, and the food of multiple tastes meets the mankind's dietary requirements.
Pork braised in brown sauce belongs to one of representative Hot dishes of Chinese meal, Chinese traditional pork braised in brown sauce way is conventionally comparatively simple, only using streaky pork as major ingredient, traditional pork braised in brown sauce cannot meet the demand of modern to food quality at present, the way of traditional pork braised in brown sauce is comparatively simple, taste is single, easily produces greasy feeling, and product nutritive value is not abundant yet.
Chinese chestnut can eat something rare, and also can make cake, dish or cook congee ediblely, be marrons glaces, braised chicken with chestnuts, pot chestnut porridge or chestnut chicken soup etc. and be subject to popular most.The present invention has done bold trial in the way of pork braised in brown sauce, makes its product that produces taste uniqueness and have nutritive value that combines with Chinese chestnut.
Application number is that 201110000495.4 application for a patent for invention discloses a kind of pork braised in brown sauce and preparation method thereof, and it adds auxiliary material wide in variety, and taste is comparatively complicated, and the shelf-life is short and kind is also abundant not.
Summary of the invention
The object of the invention is to: a kind of Braised Pork with Chestnuts and preparation method thereof is provided.The present invention is directed to the deficiencies in the prior art, adopt pig streaky pork and fresh Chinese chestnut Seed to make major ingredient, be aided with rock sugar etc., prepared Braised Pork with Chestnuts is fertile and oiliness, fragrant glutinous good to eat, nutritive value is very abundant, for people's meat health diet provides more more options kind.
The present invention forms like this: according to listed as parts by weight, it is by major ingredient: 100～150 parts of pig streaky porks, 20～50 parts of fresh Chinese chestnut Seed, auxiliary material: 5～15 parts, rock sugar, 5～15 parts of yellow rice wine, 10～20 parts, soy sauce, 0.5～1.5 part of chickens' extract and 1～2 of Zun Yi chilli are prepared from.
Preferably, Braised Pork with Chestnuts adopts following weight portion proportioning preparation, major ingredient: 120 parts of pig streaky porks, 30 parts of fresh Chinese chestnut Seed, auxiliary material: 10 parts, rock sugar, 10 parts of yellow rice wine, 15 parts, soy sauce, 0.7 part of chickens' extract and 1 of Zun Yi chilli are prepared from.
A preparation method of preparing aforementioned Braised Pork with Chestnuts, comprises the steps:
(1) processing of pig streaky pork: streaky pork is burned to hair with blowtorch block-by-block and burn skin, and wash clean is scraped in pork skin surface with scraper, be cut into width and be no more than the rectangular of 15cm, pour the water that just floods raw meat into and carry out boiling 30 minutes, meat being cut into the length of side after cooked is that the square cube meat of 2～2.5cm is for subsequent use;
(2) processing of Chinese chestnut Seed: select size evenly, the fresh Chinese chestnut of full grains by Chinese chestnut peeling, the Chinese chestnut Seed of peeling is put into boiling water and boils 20 minutes, pulling drainage out, to put into clean hopper stand-by;
(3) frying: the auxiliary material weighing up is poured in jacketed pan together with the cube meat cutting by formula rate, constantly stir-fry completely tasty to cube meat, be brownish red, time is 10 minutes, cube meat is taken the dish out of the pot and packs stainless steel sift into, and soup juice stays in pot and puts into Chinese chestnut Seed frying, and the time is 12 minutes, the Chinese chestnut Seed stainless steel sift that packs into off the pot afterwards, soup juice is off the pot;
(4) weigh cooling: Chinese chestnut Seed good frying, Pork-pieces and soup juice are mixed rear cooling, the cooling good rear packing specification of pressing weighs, and finally puts 1 Zun Yi capsicum of frying at every bag, packs composite aluminium film bag into, put into subsequently Turnover Box, be placed in 0～12 DEG C of semi-finished product freezer cooling 4～5 hours;
(5) vacuum packaging: the cooling Braised Pork with Chestnuts well having packed is vacuumized with vacuumizing packing machine;
(6) high pressure sterilization: put in the pallet of cannery retort by fixing bag number, adopt the sterilization 60 minutes at 108 DEG C of temperature of fountain water dip sterilization mode that side spray and top spray replace, cooling; Product after sterilization is placed in cooling between semi-finished product and carries out external packing, gets product.
Preferably, raw meat selects the girth of a garment even, and fat meat and lean meat are obviously the pig streaky pork of three lines; Chinese chestnut Seed is the Chinese chestnut Seed that size is even, particle is mellow and full, fresh.
Selecting pig streaky pork is the overall mouthfeel that raw material increases product; Select fresh Chinese chestnut Seed to keep to the full extent nutrient and the color and luster of Chinese chestnut.
Pork is one of animal food important on people's dining table, and pork can be the mankind good protein and essential aliphatic acid are provided, and pork can provide ferroheme (Organic Iron) and promote the cysteine that iron absorbs, and can improve hypoferric anemia.Three layers of the streaky porks that the present invention uses are clearly demarcated, and the girth of a garment is suitable, and the meat of comparing other positions has fertilizer and oiliness mouthfeel.
Chinese chestnut is sweet in flavor and warm in property, and people's spleen, stomach, kidney three warps have invigorating the spleen, strong waist, strong muscle, kidney tonifying, invigorate blood circulation, the effect such as detumescence.Chinese chestnut contains abundant nutritional labeling, comprises carbohydrate, protein, fat, multivitamin and inorganic salts, have the laudatory title of " king of dry fruit ".Chestnut also contains the Multiple components such as the inorganic salts such as calcium, phosphorus, iron, potassium and carrotene, B family vitamin.Chestnut is the dry fruit kind that carbohydrate content is higher, can supply with the more heat energy of human body, and can help fat metabolism, ensure the supply of body basic nutrition material, the title that has " iron crops ", " woody grain ", has and replenishes qi to invigorate the spleen, the effect of Mangnolia officinalis stomach and intestine.Modern medicine thinks that the unrighted acid that chestnut is contained and multivitamin, to diseases such as hypertension, coronary heart disease and artery sclerosis, have good preventive and therapeutic action.Chinese chestnut is combined with pork braised in brown sauce and can meets the demand of people to meat diet, can alleviate again the greasy feeling that pork braised in brown sauce brings, the nutrition that can also improve product.According to present people's eating habit and cooking methods, the present invention, taking streaky pork as major ingredient, is aided with Chinese chestnut and adds wherein, incorporates the taste of Chinese chestnut in meat, and color each side is more characteristic than traditional pork braised in brown sauce.Chinese chestnut golden yellow color, adds Chinese chestnut in pork braised in brown sauce, and the color of Chinese chestnut and pork braised in brown sauce combines and makes its color and luster vivid.
The present invention is taking pig streaky pork and Chinese chestnut as primary raw material, and is aided with the auxiliary material such as rock sugar and yellow rice wine, both retained the original mouthfeel of pork braised in brown sauce and effect, and the Chinese chestnut of increase makes again pork braised in brown sauce more fragrant and sweet good to eat, being rich in nutrition, has more effect of stomach nourishing health.The product of pork braised in brown sauce is comparatively single in the market, and this product is combined streaky pork processing with Chinese chestnut, this product is had can supplement the nutriment of needed by human body can reach again orectic effect, and mouthfeel is better.
In production technology, the present invention has great improvement, and the first, adopt dicer to carry out dicing of streaky pork, Mechanized Processing, has improved operating efficiency, has reduced labour intensity; The second, first will after streaky pork and Chinese chestnut Seed boiling to a certain degree, carry out again frying, so both avoided Chinese chestnut nutrient in long-term frying process to run off, make again Chinese chestnut can in whole production process, keep reasonable color and luster.
Compared with prior art, the present invention adopts the reasonably combined of streaky pork and Chinese chestnut Seed, and guarantees that the nutritive value of fresh Chinese chestnut is not run off, and streaky pork and Chinese chestnut are processed according to the specific boiling time respectively, make product remove streaky pork and the original fishy smell of Chinese chestnut in the nutritive value that ensures streaky pork, again both are carried out to frying, not only make the dense fresh perfume (or spice) of product taste, soft moistening, fragrant glutinous exquisiteness, sweet taste is moderate, increases again its abundant nutrient, all-ages.Product of the present invention is suitable for suitability for industrialized production, extensive market; Without any additive, and long shelf-life, be beneficial to preservation; Eating, carry also very convenient, is the family health care dining table coarse food grain cuisines that urbanite advocates.
Detailed description of the invention
Embodiment 1:
Raw material is prepared: 120 parts of pig streaky porks, 30 parts of fresh Chinese chestnut Seed, auxiliary material: 10 parts, rock sugar, 10 parts of yellow rice wine, 15 parts, soy sauce, 0.7 part of chickens' extract and 1 of Zun Yi chilli are prepared from.
Raw meat selects the girth of a garment even, and fat meat and lean meat are obviously the pig streaky pork of three lines; Chinese chestnut Seed is the Chinese chestnut Seed that size is even, particle is mellow and full, fresh.
Preparation method:
(1) processing of pig streaky pork: pig streaky pork is burned to hair with blowtorch block-by-block and burn skin, and wash clean is scraped in pork skin surface with scraper, be cut into width and be no more than the rectangular of 15cm, pour the water that just floods raw meat into and carry out boiling 30 minutes, meat being cut into the length of side after cooked is that the square cube meat of 2～2.5cm is for subsequent use;
(2) processing of Chinese chestnut Seed: select size evenly, the fresh Chinese chestnut of full grains by Chinese chestnut peeling, the Chinese chestnut Seed of peeling is put into boiling water and boils 20 minutes, pulling drainage out, to put into clean hopper stand-by;
(3) frying: the auxiliary material weighing up is poured in jacketed pan together with the cube meat cutting by formula rate, constantly stir-fry completely tasty to cube meat, be brownish red, time is 10 minutes, cube meat is taken the dish out of the pot and packs stainless steel sift into, and soup juice stays in pot and puts into Chinese chestnut Seed frying, and the time is 12 minutes, the Chinese chestnut Seed stainless steel sift that packs into off the pot afterwards, soup juice is off the pot;
(4) weigh cooling: Chinese chestnut Seed good frying, Pork-pieces and soup juice are mixed rear cooling, the cooling good rear packing specification of pressing weighs, and finally puts 1 Zun Yi capsicum of frying at every bag, packs composite aluminium film bag into, put into subsequently Turnover Box, be placed in 0～12 DEG C of semi-finished product freezer cooling 4～5 hours;
(5) vacuum packaging: the cooling Braised Pork with Chestnuts well having packed is vacuumized with vacuumizing packing machine;
(6) high pressure sterilization: put in the pallet of cannery retort by fixing bag number, adopt the sterilization 60 minutes at 108 DEG C of temperature of fountain water dip sterilization mode that side spray and top spray replace, cooling; Product after sterilization is placed in cooling between semi-finished product and carries out external packing, gets product.
Embodiment 2:
Raw material is prepared: 150 parts of pig streaky porks, 50 parts of fresh Chinese chestnut Seed, auxiliary material: 15 parts, rock sugar, 15 parts of yellow rice wine, 20 parts, soy sauce, 1.5 parts of chickens' extracts and 2 of Zun Yi chilli are prepared from.
Raw meat selects the girth of a garment even, and fat meat and lean meat are obviously the pig streaky pork of three lines; Chinese chestnut Seed is the Chinese chestnut Seed that size is even, particle is mellow and full, fresh.
Preparation method:
(1) processing of pig streaky pork: pig streaky pork is burned to hair with blowtorch block-by-block and burn skin, and wash clean is scraped in pork skin surface with scraper, be cut into width and be no more than the rectangular of 15cm, pour the water that just floods raw meat into and carry out boiling 30 minutes, meat being cut into the length of side after cooked is that the square cube meat of 2.5～3cm is for subsequent use;
(2) processing of Chinese chestnut Seed: select size evenly, the fresh Chinese chestnut of full grains by Chinese chestnut peeling, the Chinese chestnut Seed of handling well is put into boiling water and boils 25 minutes, pulling drainage out, to put into clean hopper stand-by;
(3) frying: by formula rate, the auxiliary material weighing up is poured in jacketed pan together with the cube meat cutting, constantly stir-fried completely tasty to cube meat, be brownish red, the time is 15 minutes.Cube meat is taken the dish out of the pot and packs stainless steel sift into, and soup juice stays in pot and puts into Chinese chestnut Seed frying, and the time is 17 minutes, the Chinese chestnut Seed stainless steel sift that packs into off the pot afterwards, and soup juice is off the pot;
(4) weigh cooling: Chinese chestnut Seed good frying, Pork-pieces and soup juice are mixed rear cooling, the cooling good rear packing specification of pressing weighs, and finally puts 2 Zun Yi capsicums of frying at every bag, packs composite aluminium film bag into, put into subsequently Turnover Box, be placed in 0～12 DEG C of semi-finished product freezer cooling 4～5 hours;
(5) vacuum packaging: the cooling Braised Pork with Chestnuts well having packed is vacuumized with vacuumizing packing machine;
(6) high pressure sterilization: put in the pallet of cannery retort by fixing bag number, adopt the sterilization 70 minutes at 108 DEG C of temperature of fountain water dip sterilization mode that side spray and top spray replace, cooling; Product after sterilization is placed in cooling between semi-finished product and carries out external packing, gets product.
Claims (4)
1. a Braised Pork with Chestnuts, it is characterized in that: according to listed as parts by weight, it is by major ingredient: 100～150 parts of pig streaky porks, 20～50 parts of fresh Chinese chestnut Seed, auxiliary material: 5～15 parts, rock sugar, 5～15 parts of yellow rice wine, 10～20 parts, soy sauce, 0.5～1.5 part of chickens' extract and 1～2 of Zun Yi chilli are prepared from.
2. according to Braised Pork with Chestnuts claimed in claim 1, it is characterized in that: according to listed as parts by weight, it is by major ingredient: 120 parts of pig streaky porks, 30 parts of fresh Chinese chestnut Seed, auxiliary material: 10 parts, rock sugar, 10 parts of yellow rice wine, 15 parts, soy sauce, 0.7 part of chickens' extract and 1 of Zun Yi chilli are prepared from.
3. a preparation method for Braised Pork with Chestnuts as claimed in claim 1 or 2, is characterized in that: comprise the steps:
(1) processing of pig streaky pork: pig streaky pork is burned to hair with blowtorch block-by-block and burn skin, and wash clean is scraped in pork skin surface with scraper, be cut into width and be no more than the rectangular of 15cm, pour the water that just floods raw meat into and carry out boiling 30 minutes, meat being cut into the length of side after cooked is that the square cube meat of 2～2.5cm is for subsequent use;
(2) processing of Chinese chestnut Seed: select size evenly, the fresh Chinese chestnut of full grains by Chinese chestnut peeling, the Chinese chestnut Seed of peeling is put into boiling water and boils 20 minutes, pulling drainage out, to put into clean hopper stand-by;
(3) frying: auxiliary material is poured in jacketed pan together with the cube meat cutting by formula rate, constantly stir-fry completely tasty to cube meat, be brownish red, time is 10 minutes, cube meat is taken the dish out of the pot and packs stainless steel sift into, and soup juice stays in pot and puts into Chinese chestnut Seed frying, and the time is 12 minutes, the Chinese chestnut Seed stainless steel sift that packs into off the pot afterwards, soup juice is off the pot;
(4) weigh cooling: Chinese chestnut Seed good frying, Pork-pieces and soup juice are mixed rear cooling, the cooling good rear packing specification of pressing weighs, and finally puts 1 Zun Yi capsicum of frying at every bag, packs composite aluminium film bag into, put into subsequently Turnover Box, be placed in 0～12 DEG C of semi-finished product freezer cooling 4～5 hours;
(5) vacuum packaging: the cooling Braised Pork with Chestnuts well having packed is vacuumized with vacuumizing packing machine;
(6) high pressure sterilization: put in the pallet of cannery retort by fixing bag number, adopt the sterilization 60 minutes at 108 DEG C of temperature of fountain water dip sterilization mode that side spray and top spray replace, cooling; Product after sterilization is placed in cooling between semi-finished product and carries out external packing, gets product.
4. according to Braised Pork with Chestnuts described in claim 1 or 2, it is characterized in that: raw meat selects the girth of a garment even, and fat meat and lean meat are obviously the pig streaky pork of three lines; Chinese chestnut Seed is the Chinese chestnut Seed that size is even, particle is mellow and full, fresh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212701.1A CN103948055A (en) | 2014-05-20 | 2014-05-20 | Chestnut pork and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212701.1A CN103948055A (en) | 2014-05-20 | 2014-05-20 | Chestnut pork and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103948055A true CN103948055A (en) | 2014-07-30 |
Family
ID=51325524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410212701.1A Pending CN103948055A (en) | 2014-05-20 | 2014-05-20 | Chestnut pork and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103948055A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273562A (en) * | 2014-10-13 | 2015-01-14 | 许明记 | Qi-tonifying and lung-moistening medicinal diet, braised pork |
| CN114128847A (en) * | 2021-11-30 | 2022-03-04 | 贵州五福坊食品(集团)股份有限公司 | Arrowhead braised meat and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610087A (en) * | 2013-11-19 | 2014-03-05 | 陆耀芳 | Preparation method of braised beef in sauce |
-
2014
- 2014-05-20 CN CN201410212701.1A patent/CN103948055A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610087A (en) * | 2013-11-19 | 2014-03-05 | 陆耀芳 | Preparation method of braised beef in sauce |
Non-Patent Citations (2)
| Title |
|---|
| 肖月娟: "栗子红烧肉软罐头的研制", 《食品工业科技》, vol. 23, no. 7, 31 July 2002 (2002-07-31) * |
| 郭清霞: "家常红烧肉", 《家庭中医药》, no. 10, 31 October 2011 (2011-10-31), pages 78 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273562A (en) * | 2014-10-13 | 2015-01-14 | 许明记 | Qi-tonifying and lung-moistening medicinal diet, braised pork |
| CN114128847A (en) * | 2021-11-30 | 2022-03-04 | 贵州五福坊食品(集团)股份有限公司 | Arrowhead braised meat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN103689530A (en) | Flavor mushroom sauce and manufacturing process thereof | |
| CN102871102B (en) | Sleeve-fish seasoning packet suitable for non-fried coarse cereal instant noodles and producing method thereof | |
| CN101411447A (en) | Bottom flavorings of spicy chaffy dish and processing method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103704776A (en) | Preparation method for teriyaki salmon belly | |
| CN103689669B (en) | A kind of making method roasting salmon slice foodstuffs | |
| CN107136480A (en) | A kind of flour paste and preparation method | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN102499382A (en) | Processing method of chicken with ginseng and chestnuts | |
| CN103948055A (en) | Chestnut pork and making method thereof | |
| CN104222783A (en) | Guizhou-flavor fried millet cake and processing method thereof | |
| CN104366452B (en) | A kind of additive-free less salt health convenient bacteria dish and production method thereof | |
| CN106722711A (en) | A kind of convenience type acid bamboo shoot duck soup seasoning and preparation method thereof | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| CN106261967A (en) | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio | |
| CN106071976A (en) | A kind of aroma rice core powder barbecue intestinal and preparation method thereof | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN104430714A (en) | Minced beef cake and making method thereof | |
| CN103975987A (en) | Crisp shrimp meat cake and preparation method thereof | |
| CN107950968A (en) | A kind of green fruit of sea salt draft | |
| CN102273658A (en) | Processing method of octopus ball | |
| CN102648767A (en) | Black bean-flavor spareribs and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140730 |